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Qamar addeen Pudding Recipe

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★★★★★

5 from 130 reviews

Qamar addeen pudding is a traditional Middle Eastern dessert made from apricot concentrate juice cooked into a smooth, creamy pudding thickened with cornstarch. It is typically garnished with nuts and coconut flakes and served chilled or at room temperature, offering a refreshing and lightly sweet treat perfect for any occasion.

Ingredients

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Qamar Addeen Pudding

  • 2 cups ready-made qamar addeen juice
  • 2 tablespoons cornstarch

Garnish (Optional)

  • Nuts (such as almonds or pistachios), chopped
  • Coconut flakes

Instructions

  1. Prepare the juice: In a deep pot over medium heat, pour 1 ¾ cups of the ready-made qamar addeen juice and bring it to a gentle boil, stirring occasionally to prevent burning.
  2. Dissolve the cornstarch: While the juice is heating, dissolve 2 tablespoons of cornstarch in the remaining ¼ cup of qamar addeen juice until there are no visible lumps, creating a smooth slurry.
  3. Combine and thicken: Reduce the heat to medium-low and gradually add the cornstarch mixture to the boiling juice while whisking continuously to avoid lumps. Continue to simmer and whisk for about 3 minutes until the pudding thickens to a creamy consistency.
  4. Plate and garnish: Pour the thickened pudding into serving plates or bowls. Garnish with chopped nuts and coconut flakes if desired.
  5. Serve: Allow the pudding to cool to room temperature or refrigerate to serve it cold, depending on your preference.

Notes

  • Be sure to whisk continuously when adding the cornstarch mixture to avoid lumps.
  • Use a heavy-bottomed pot to prevent the juice from scorching.
  • You can customize the pudding with your choice of nuts or dried fruit for added texture.
  • Serving chilled enhances the refreshing quality of this dessert.
  • Qamar addeen is an apricot-based concentrate that can often be found in Middle Eastern or specialty grocery stores.

Keywords: Qamar addeen pudding, apricot pudding, Middle Eastern dessert, cornstarch pudding, summer dessert

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